Bacon Soup - Cawl Cig Moch
Yield
1 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 150 | grams |
bacon
lean |
|
| 1 | medium |
potatoes
|
|
| 2 | each |
leeks
|
*
|
| 1 | each |
celery
stalk |
|
| 1 | each |
eggs
|
|
| 600 | ml |
water
|
*
|
| 600 | ml |
milk
|
*
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+2 | grams |
bacon
lean |
|
| 1 | medium |
potatoes
|
|
| 2 | each |
leeks
|
*
|
| 1 | each |
celery
stalk |
|
| 1 | each |
eggs
|
|
| 6E+2 | ml |
water
|
*
|
| 6E+2 | ml |
milk
|
*
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato and leeks. Slice the celery. Place the bacon and vegetables with the water in the saucepan. Season. Cover and simmer for 30 minutes.
Separate the egg yolk from the white and mix the yolk with the milk. Remove the saucepan from the heat and stir in the egg yolk and milk. Reheat for 2 to 3 minutes but do not boil. Serve sprinkled with parsley.
